Description
Marry Me Chicken is a creamy, flavorful skillet chicken dish featuring a rich sauce made with sun-dried tomatoes, garlic, white wine, and Parmesan cheese. Tenderized chicken breasts are seared to a golden crust and simmered in a luscious sauce that perfectly balances savory, tangy, and slightly sweet flavors. This comforting recipe is ideal for a special weeknight dinner or a casual gathering and pairs wonderfully with pasta or crusty bread.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts
- Salt and pepper, to taste
- 2 teaspoons Italian seasoning
- 1/4 cup all-purpose flour
- 1-2 tablespoons olive oil
Sauce
- 2 1/2 cups chicken broth
- 1/2 chicken bouillon cube or 1/2 teaspoon better than bouillon
- 1/2 cup half and half
- 2 teaspoons honey
- 1 teaspoon hot sauce (e.g., Frank's Hot Sauce)
- 1/2 cup white wine (preferably Sauvignon Blanc)
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/3 cup sun-dried tomatoes, drained and diced
- 1 tablespoon cream cheese, at room temperature
- 1/2 cup Parmesan cheese, freshly grated
Sauce Seasonings
- 3/4 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon mustard powder
- 1 pinch red pepper flakes
Instructions
- Prepare the sauce mix: In a large measuring cup with a spout, combine the chicken broth, bouillon cube or better than bouillon, half and half, honey, hot sauce, onion powder, dried oregano, dried basil, mustard powder, and red pepper flakes. Set this mixture aside for later use.
- Prepare the chicken: Slice the chicken breasts in half lengthwise to create thinner slices about 1/2 inch thick. Place the slices between sheets of plastic wrap or in a resealable bag and gently pound them with the textured side of a meat mallet until evenly thin. Season both sides with salt, pepper, and Italian seasoning. Sprinkle flour over both sides of the chicken and rub it evenly to coat; this will help with texture and sauce thickening.
- Sear the chicken: Heat 1-2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches if necessary, sear the chicken pieces for 4-5 minutes on each side until they develop a golden brown crust. Remove the chicken from the skillet and set aside.
- Deglaze skillet with wine: Turn off the heat momentarily, then add the white wine to the skillet. Set the heat back to medium and use a silicone spatula to scrape up the fond (browned bits) from the bottom and sides of the skillet. Let the wine reduce by half, which takes about 3 minutes, until it reaches a gentle bubble.
- Add aromatics: Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant, stirring constantly.
- Create a roux: Add the butter to the skillet and let it melt. Sprinkle the flour over the melted butter and stir continuously for 2 minutes to cook off the raw flour taste and create a smooth roux.
- Add broth mixture gradually: Slowly add the chicken broth mixture prepared in step 1 in small splashes, stirring constantly to avoid lumps and to incorporate it smoothly into the roux.
- Add sun-dried tomatoes and simmer: Stir in the diced sun-dried tomatoes. Bring the sauce to a boil, then reduce heat to a simmer. Let the sauce simmer gently for 10 minutes to thicken and allow flavors to meld.
- Finish the sauce: Reduce the heat to low and stir in the cream cheese until fully combined and smooth. Gradually add the grated Parmesan cheese, stirring until melted and the sauce is creamy.
- Return chicken and simmer: Place the seared chicken breasts back into the skillet, spooning the sauce over them. Let everything simmer uncovered for 5-7 minutes to warm through and allow the sauce to reduce further.
- Serve: Garnish with fresh basil or parsley if desired, and serve immediately alongside pasta, rice, or crusty bread.
Notes
- Wine selection: Sauvignon Blanc is preferred for the best flavor, followed by Chardonnay or Pinot Grigio. If avoiding alcohol, substitute with additional chicken broth.
- Sun-dried tomatoes: Use plain sun-dried tomatoes without herb seasoning to avoid overpowering the sauce. Some of their oil can be used to sear chicken for extra flavor.
- Tomato paste: Tubed tomato paste (like Mutti) is convenient for precise measurements.
- Hot sauce adds flavor depth without significant heat. Frank's Hot Sauce is ideal.
- Use freshly grated Parmesan cheese from a block for better melting and richer flavor than pre-shredded varieties.
- The longer the sauce simmers, the thicker and more concentrated it becomes, enhancing flavor.
- Optional additions include sautéed mushrooms, fresh spinach, sliced cherry tomatoes, or fresh basil for more complexity.
- For variations, see Marry Me Chicken Pasta and Marry Me Chicken Soup recipes.
- Storage: Keep leftovers in an airtight container in the refrigerator up to 3 days or freeze up to 3 months.
- Reheating: Defrost overnight in the fridge or microwave, then bake covered at 350°F for 20-25 minutes until heated through.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 120 mg
